Ingredients
The following ingredients have 4 Servings
- 2 pounds sweet potatoes (about 2 medium-large ones)
- 2 tablespoons olive oil
- 2 tablespoons Pure Infused Chipotle & Lemongrass maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon black pepper (freshly ground)
- crushed peanuts and parsley for garnish
- 1/4 cup peanut butter (smooth & natural)
- 3 tablespoons Pure Infused Chipotle & Lemongrass maple syrup
- 2 teaspoons soy sauce (low sodium; use Tamari for gluten-free version)
- 1 teaspoon vinegar
- 1 teaspoon roasted sesame oil
- 1/2 teaspoon lime juice
- 1/2 teaspoon chipotle chili powder (optional)
Instruction
- Preheat oven to 400F and prepare 2 baking sheets.
- Peel the sweet potatoes and cut into wedges or stick-shape. Whisk together olive oil, maple syrup, salt, chipotle powder and pepper. Toss with sweet potatoes to evenly coat.
- Spread on 2 baking sheets (or 1 large one). The sweet potatoes shouldn't touch. And bake for about 30 minutes. Flip halfway through. They should be tender and starting to brown. Bake 5-10 minutes longer for larger pieces.
- In the meantime prepare the peanut sauce by whisking together all ingredients until smooth.
- Once the sweet potatoes are done, sprinkle with crushed peanuts and chopped parsley and drizzle with peanut sauce. Or just dip them in the sauce.
